Level 1 catering students got creative in order to complete their teamwork module and hosted their own ready steady cook competition.
Both teams were asked to produce a starter, main and dessert using the provided ingredient basket, which included: fillets of haddock, chicken thighs, seasonal vegetables, and the usual larder ingredients.
Once the teams had finalised and designed their menus, the cooking commenced!
The two menus both offered three wonderful courses. The two starters were both Haddock dishes, either; Haddock fishcakes with a lemon and herb butter or crispy baked haddock served with fine green beans. For the main course, the chicken dishes were Chilli roasted chicken with vegetable stir fry and white rice or Honey and Soy chicken with sesame seed broccoli and potato croquettes. The menus were finished with either fresh fruit custard tart or apple and berry crumble – both served with custard.
Judges included Principal - Victoria Copp-Crawley, College Services Manager Jo Brown and our Estates and Facilities Manager Colin Bott. All commented on the high standards of culinary skills on displays and said they’d price the three-course meals at around £30-£40.
Catering lecturer Jackie Apps was “Incredibly proud” of her group who have had a disrupted time in the kitchen due to COVID and flourished at the opportunity to work cohesively and prepare a meal together.
Could a course in catering be right for you? Head to our catering pathway page to learn more.